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Food
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Demonstrations 1 - 20 of 166
Food Calories
Food Color Comparisons
Food Preservation Hurdle Technology
Three Component Food Mixtures
Model for a Freezing Food Slab
Titration of Common Food Acids
Comparison of Food Moisture Sorption Isotherm Equations
Heat Balance in Freezing and Thawing Food
Assessing the Risk of Food Poisoning
Food Webs
Junk Food Molecules
Dynamic Water Absorption by Foods
Thermal Degradation of Three Nutrients in Foods
Estimating the Thermal Properties of Foods from Their Moisture Contents
Vitamin C Loss in Foods During Heat Processing and Storage
The Neumann Solution for Phase Changes in Foods
Primary and Secondary Shelf Life
Microwave Oven
Hysteresis in the Flow Curves of Pseudoplastic Semiliquid Foods
Food Searching Model for Ants
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